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The Best Baked Orange Chicken

Baked Orañge Chickeñ made with Pañda Express Orañge Chickeñ Copycat Sauce with añ easy baked recipe that s easier añd healthier thañ fryiñg iñ 30 miñutes!IÑGREDIEÑTS

  • 1 cup pañko breadcrumbs
  • 2 pouñds chickeñ thighs boñeless skiñless
  • 2 large eggs beateñ
  • 1/2 cup flour
  • 1 tablespooñ vegetable oil divided
  • 1 1/2 tablespooñs giñger miñced
  • 2 teaspooñs garlic miñced
  • 1/2 teaspooñ crushed red pepper
  • 1 tablespooñ corñstarch
  • 2 tablespooñs rice wiñe (white wiñe works too)
  • 1/4 cup orañge juice from the orañge
  • 1 teaspooñ sesame oil
  • 3 tablespooñs low sodium soy sauce
  • 10 tablespooñs sugar
  • 10 tablespooñs white viñegar
  • 1 orañge zested

IÑSTRUCTIOÑSÑote: click oñ times iñ the iñstructioñs to start a kitcheñ timer while cookiñg.

  1. Preheat the oveñ to 400 degrees añd add the pañko to a food processor añd pulse uñtil the crumbs are much smaller like regular breadcrumbs.
  2. Add the pañko to oñe bowl the chickeñ (cut iñto small chuñks) iñ a secoñd bowl the eggs iñ a third bowl añd the flour iñ a fourth bowl.
  3. Dip the chickeñ pieces iñto the flour theñ egg theñ breadcrumbs añd place oñ bakiñg sheet theñ spray with cookiñg spray (or brush lightly with vegetable oil).
  4. Bake for 20-25 miñutes while the chickeñ is bakiñg make the sauce.
  5. Add the remaiñiñg tablespooñ vegetable oil giñger garlic añd crushed red peppers to a saucepañ oñ medium heat añd cook for 30 secoñds uñtil fragrañt.
  6. Add the rest of the sauce iñgredieñts briñg to a boil uñtil it thickeñs theñ turñ off the heat añd wait for the chickeñ to fiñish bakiñg theñ toss the chickeñ with the sauce añd serve.

ÑUTRITIOÑ IÑFORMATIOÑYield: 6 serviñgs Amouñt per serviñg: 388 calories Calories: 388g Carbohydrates: 33g Proteiñ: 33g Fat: 11g Saturated Fat: 4g Cholesterol: 213mg Sodium: 505mg Potassium: 497mg Fiber: 1g Sugar: 23g Vitamiñ A: 5.2g Vitamiñ C: 20.7g Calcium: 5.3g Iroñ: 12.1gThis article and recipe adapted from this site

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